Rangitikei Chicken Smothered With A Lemon Caper Sauce Over Aglio Olio Spaghetti

Italian classic with lemon and capers complementing the rich garlic & herb pasta, served with parmesan wafers.

For the Chicken:
8 Rangitikei free range chicken breasts
1 cup flour
1 lemon thinly sliced
4 tbsp extra virgin olive oil
4 garlic cloves, minced
20 green olives, pitted, cut into strips
1/4 cup capers
1/2 cup white wine
1 cup chicken stock
2 tbsp butter

For Parmesan Wafers:
50 g parmesan, grated

For Aglio olio Spaghetti:
200 ml extra virgin olive oil
2 garlic cloves minced
1/2 chilli, finely diced
450 g spaghetti
1/2 tsp salt
2 tbsp butter
2 tbsp finely chopped parsley
Parmesan for garnish (optional)

Pre heat the oven to 180°C

Chicken:
Place the flour in a plastic bag, add chicken and toss to coat evenly. Remove from the bag and shake off any excess flour.
Over a medium heat in heavy pan, heat the olive oil and butter until the butter is foaming. Add the chicken breasts and sauté for three minutes. Add the lemon, olives, capers, garlic white wine and chicken stock, bring to the boil and transfer to the oven and cook for 30 minutes until the chicken is cooked
Parmesan Wafers:
Divide the grated cheese into six portions. Spread them, one at a time, in the shape of a 4.5 cm diameter circle on a small plate. Microwave for 45 seconds or until the cheese melts. Wait for 10 seconds then, using a palate knife, lift the melted cheese and lay over the top of an inverted fork, allowing the sides to hang down. Leave to cool for a few minutes, during which time it will go crispy. Repeat the process to make six parmesan wafers. Store the wafers in an airtight container until required.
Aglio olio Spaghetti:
Bring a large pan of lightly salted water to the boil add the spaghetti and cook until just tender. In a separate pan, heat the oil and sauté the garlic and chilli until the garlic just begins to brown add salt. Remove from the heat and add the drained cooked spaghetti, then stir in the butter and parsley.
Divide the Spaghetti between the serving plates and top with the chicken and sauce. Finally garnish with parmesan wafers.